Semiya Payasam Without Condensed Milk- Vermicelli payasam Recipe

Semiya payasam must be the favourite payasam for most of the people in Tamilnadu. Its our family favorite too. People make it for all the special occasions like birthday, wedding anniversay and other occasions at home. Yesterday I made this semiya payasam without condensed milk (Milk maid) for my birthday and I enjoyed every mouth to the core. Its very easy and can be made in a jiffy. Many variations can be made to this payasam recipe by adding finely chopped nuts or badam powder or saffron milk , condensed milk/ milkmaid, khoya and make it taste more delicious. Its a simple but rich Indian dessert recipe. I have already shared Kerala style semiya payasam recipe in my Kerala Onam sadya post using milk.. Here I have shared the basic method in Tamilnadu style. Do try and let me know your feedback..

Semiya payasam without condensed milk

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.

Cuisine: Indian

Category: Dessert

Serves: 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

Semiya / Vermicelli – 1/2 cup (roasted) Water – 2 cups Boiled Milk at room temperature – 1 cup Sugar – 1/2 cup Cardamom - 2 (crushed) Cashew nuts - 5 (whole) Dry grapes - 10 Ghee - 1 tbsp

HOW TO MAKE SEMIYA JAVVARISI PAYASAM

1. Heat 1 tbsp ghee in a kadai.
2. Roast cashew nuts and dry grapes till golden. Remove in a plate.
3. Roast semiya for 2 minutes. Remove in a plate.
4. Roll Boil 2 cups of water in a vessel. Add the roasted semiya.
5. Cook in medium flame for 10 to 15 minutes till its soft.
6. Add sugar, cardamom powder. Mix well and boil till sugar melts.
7. Switch off the flame once payasam becomes thick.
8. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
9. Lastly add the roasted nuts. Mix well and serve!

HOW TO MAKE SEMIYA PAYASAM - METHOD

Roast cashews till golden and dry grapes till bulgy in a tsp of ghee and set aside. Add the remaining 2 tsp ghee in a pan and roast the vermicelli till golden brown. ( I skipped this part as I used MTR Roasted vermicelli) In a wide bowl , take the  water and roasted vermicelli and allow it to cook for 10-15 minutes till it becomes soft to touch and breakable. There should be very little water left with the semiya. Now add the sugar and mix well till sugar dissolves completely. Let it boil in low flame for few seconds. When the payasam becomes thick, add the elachi powder or rose essence and milk. Stir well, give a boil in low flame and switch off the flame. Serve hot or cold ( refrigerate it) !!

Yummy payasam is ready !!

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